Weeknight Seafood Gumbo
Minutes Prep time: 15
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 20
Servings: 4
Difficulty: easy
12 Mrs. Paul's® Crunchy Fish Sticks
2 tablespoons olive oil
1 small onion, finely chopped
1 small green bell pepper, diced
2 medium ribs celery, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes
2 cups shredded rotisserie chicken
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 51 mg | 5% |
Carbohydrate | 23 g | 8% |
Cholesterol | 108 mg | 36% |
Total Fat | 20 g | 31% |
Iron | 2 mg | 9% |
Calories | 371 kcal | 19% |
Sodium | 1071 mg | 45% |
Protein | 25 g | 50% |
Saturated Fat | 4 g | 21% |
Sugars | 4 g | 0 |
Vitamin C | 27 mg | 44% |
Bake Crunchy Fish Sticks according to package directions; cut into bite-size pieces.
Meanwhile, heat olive oil over medium-high heat in large saucepot and cook onion, pepper and celery, stirring occasionally, 4 minutes or until starting to brown. Sprinkle with flour and cook, stirring constantly, 2 to 3 minutes or until flour is golden brown. Add broth, tomatoes and shredded chicken and bring to a boil. Reduce heat to low and simmer 10 minutes or until mixture thickens.
Serve in bowls, topped with Crunchy Fish Sticks and, if desired, with hot cooked rice.
Weeknight Seafood Gumbo